Inspired by a dish I had several years ago at an Italian restaurant, this recipe is so tasty and satisfying. And it’s very versatile – it could easily be served as an entrée or appetizer. I leave the tails on my shrimp – much prettier on the plate, I think. —mrslarkin
4 or more
large shrimp, cleaned and deveined, shells removed, tails left on
kosher or sea salt, plus more for seasoning
Fresh cracked black pepper to taste
grated zest of 1 whole lemon
(one) 15 ounce can small white beans, navy beans or great northern beans
red onion, finely diced
red pepper, finely diced
carrot, finely diced
celery or fennel bulb, finely diced
fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)